General Tso's Chicken, a dish made popular in Chinese-American restaurants, is loosely based on traditional Hunanese cooking. Sometimes reffered to as orange chicken, the chicken is deep-fried, and then tossed with a sweet, slightly spicy sauce.
- rice, to taste
- scallion greens, to taste
- 1/2 Tablespoon soy sauce
- 1/2 Tablespoon cooking sherry
- 1 egg white
- 8 Ounces skinless, boneless chicken breast
- 3 Tablespoons chicken stock
- 1 Tablespoon tomato paste
- 3/4 Tablespoons soy sauce
- 3/4 Tablespoons rice vinegar
- 1 Teaspoon hoisin sauce
- 1/2 Teaspoon chili paste
- 1 Teaspoon vegetable oil
- 3/4 Tablespoons sugar
- 1 Teaspoon cornstarch
- 3/4 Cups cornstarch
- 1/4 Teaspoon salt
- 1/4 Teaspoon freshly ground black pepper
- 4 Tablespoons vegetable oil
- 1/4 Teaspoon chili flakes
- 2 garlic cloves
- sesame seeds, to taste
Prepare your rice according to package's instructions. Thinly slice the scallion greens, as many as you would like, and mince the garlic cloves.
In a medium bowl, whisk together soy sauce (1/2 tablespoon), cooking sherry (1/2 tablespoon) and egg white. Cut the skinless, boneless chicken breast (8 ounces) into one-inch cubes and add to the marinade, mixing well. Set aside at least 10 minutes.
For the sauce, whisk together chicken stock (3 tb tablespoons), tomato paste (1 tbsp), soy sauce (3/4 tablespoon), rice vinegar (3/4 tablespoon), hoisin sauce (1 teaspoon), chili paste (1/2 teaspoon), vegetable oil (1 teaspoon), sugar (3/4 tablespoon) and cornstarch (1 teaspoon) in a small bowl. Set aside.
In a pie plate or other deep plate, mix together cornstarch (3/4 cup), salt (1/4 teaspoon), andfreshly ground black pepper (1/4 teaspoon). Scoop chicken out of the marinade and place in the cornstarch, turning and mixing until all pieces are coated.
Heat vegetable oil (4 tablespoon) in a large skillet over medium heat. Once hot, add the chicken pieces to the pan. Toss the chicken as it cooks, making sure that all sides of the pieces are crispy. Cook for 10 to 15 minutes until golden and crispy.
Remove the chicken with a slotted spoon to a plate lined with paper towels. Pour excess oil out of the pan but do not wipe clean.
Return pan to the heat. Add garlic and chili flakes (1/4 teaspoon) to the pan and toss gently for about 20 seconds. Add sauce and allow to thicken, about 30 seconds. Turn off the heat and return chicken to the pan. Toss chicken until coated.
Serve over a bed of rice, garnished with sesame seeds (to taste) and sliced scallion greens.